Submitted to: Plant Breeding
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/30/2005
Publication Date: 6/30/2005
Citation: Kim, W., Johnson, J.W., Baenziger, P.S., Lukaszewski, A.J., Gaines, C.S. 2005. Quality effect of wheat-rye (1r) translocation in 'pavon 76'. Plant Breeding. 124:334-337.
Interpretive Summary: Wheat end-users would like wheat breeders to produce a wheat that can make both bread and pastry products instead of having to use wheats from two different wheat market classes (hard and soft). Breeders would like to add a rye gene to hard wheat that would make it suitable for producing soft wheat pastry products. This study added a rye gene to a hard spring wheat (Pavon 76) and milling and baking quality attributes were evaluated. Distinctly different rye proteins were incorporated into the wheat. One incorporation was found desirable. The success of this study demonstrates that this technique may be used with other wheats that may also produce desirable quality characteristics.
Technical Abstract: A growing interest exists in using wheat for producing both hard and soft wheat products. It would be desirable if 1RS translocations in hard wheat could produce flour suitable for soft wheat products. The objective of this study was to test the effects of centric translocations of chromosome 1 from different rye sources for end-use quality. The quality influences of the 1RS and 1RL translocations and 1R substitutions from different rye sources were studied in a set of hard spring wheat Pavon 76 (CIMMYT) lines in three environments in Georgia. The protein concentration of the 1RL translocations was the highest while the 1RS translocations showed up different in protein concentration compared with that of controls. The 1RS translocations increased alkaline water retention capacity while the 1RS translocations reduced it. T1DS:1RL was preferred for soft wheat products over other genotypes.